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Coffee BeansBrands
Coffee Beans
Freshly roasted specialty coffee beans from the finest farms.
600 products
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600 products
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W.B.C. World Berry Cup: a specialty coffee blend from Colombia and Thailand, pairing Colombian Ombligon, anaerobic processed, with Thai Bourbon, washed, from The Summer Estate. Tasting notes: Blueberry, Cherry, Grape, Raspberry candy. For espresso and filter.
18's Sundae: a specialty coffee blend that brings together two processes, washed and anaerobic natural. Tasting notes: Black Forest cake, Bourbon vanilla, Glazed cherry. The roaster suggests it black, with milk, or as an affogato.
Classic: drip coffee from ALKATAR. 6 drip bags per box, 18 g each. To brew: tear the bag open along the dotted line, pull out the hangers and hook it over a cup, then slowly pour 190 to 220 ml...
Colombia: drip coffee from Colombia, dried (natural) processed. 6 drip bags per box, 18 g each. Tasting notes: Brown sugar, Floral, Caramel, Black tea. To brew: tear the bag open along the dotted line, pull out the hangers and hook...
Ethiopia: drip coffee from Ethiopia, dried (natural) processed. 6 drip bags per box, 18 g each. Tasting notes: Aromatic, Blueberry, Apple. To brew: tear the bag open along the dotted line, pull out the hangers and hook it over a...
Colombia Geisha: a specialty coffee from Colombia, Acevedo, Huila, Geisha variety, grown at 1600 m, dried (natural) processed. Tasting notes: Brown Sugar, Grapes, Berries, Raisins. For filter.
Ethiopia Yirgacheffe: a specialty coffee from Ethiopia, Gotiti, Yirgacheffe, anaerobic processed. Tasting notes: Flowers, Jasmine, Berry, Honey. For filter and espresso.
Brazil Espresso: a specialty coffee from Brazil, Yellow Bourbon variety, dried (natural) processed. Tasting notes: Cocoa Nibs, Roasted Hazelnut, Milk Chocolate, Caramel. For filter and espresso.
Ethiopia Konga: a specialty coffee from Ethiopia, Konga, Yirgacheffe, Heirloom variety, grown at 2100–2200 m, anaerobic processed. Tasting notes: Tangerine, Jasmine, Green Apple. For filter.
Yemen Haraz: a specialty coffee from Yemen, Haraz, Typica variety, grown at 2200 m, dried (natural) processed. Tasting notes: Berry, Black Tea, White Chocolate, Green Apple. For filter.
Uganda: a specialty coffee from Western Uganda, dried (natural) processed. Tasting notes: Brown Sugar, Milk Chocolate, Plum. For filter and espresso.
Colombia Castillo Infused: a specialty coffee from Colombia, Huila, Castillo and Caturra varieties, dried (natural) processed and infused with grape. Tasting notes: Grapes, Berries, Sugar Cane. For filter.
Ethiopia Hambela: a specialty coffee from Ethiopia, Hambela, Heirloom variety, grown at 1850–2200 m, anaerobic processed. Tasting notes: Dark Chocolate, Berries, Strawberry. For filter and espresso.
Ethiopia Guji: a specialty coffee from Ethiopia, Guji, Heirloom variety, grown at 2100 m, dried (natural) processed. Tasting notes: White Chocolate, Caramel, Almond. For filter and espresso.
Mexico Obata: a specialty coffee from Mexico, Chiapas, Obata variety, dried (natural) processed. Tasting notes: Orange, Apricot, Caramel, Mexican Berries. For espresso.
Colombia: a single-origin specialty coffee from Colombia, 100% hand-picked Arabica, sold as whole beans. Tasting notes: sweet-tart berry, with bright acidity and a well-balanced cup. Best brewed as a V60 pour-over.
Watermelon: a specialty coffee from Colombia, Caturra variety, grown at 2300 m, infusion processed. Tasting notes: Watermelon, Sweetness, Full body.
Peach: a specialty coffee from Indonesia, Typica variety, grown at 2300 m, infusion processed. Tasting notes: Peach, Full body.
Wafer: a specialty coffee from Brazil, Catuai variety, grown at 1040 to 1200 m, anaerobic processed. Tasting notes: Wafer biscuit, Caramel, Cocoa.
Yemen Haraz: a specialty coffee from Yemen, Haraz, Typica variety, grown at 2200 m, anaerobic processed. Tasting notes: Mango, Grapes, Pomegranate, Tamarind.
El Salvador Finca La Majada: a specialty coffee from El Salvador, from Finca La Majada, grown at 1300 to 1400 m, washed processed. Tasting notes: Sweetness, Tropical fruits, Honey, Creamy body.
Brazil: a specialty coffee from Brazil, Mogiana, grown at 900 to 1400 m, dried (natural) processed. Tasting notes: Chocolate, Caramel, Nuts, Brown sugar. For filter and espresso.
Colombia Excelso: a specialty coffee from Colombia, grown at 1600–1900 m, washed processed. Tasting notes: Chocolate, Caramel, Sugar Cane, Citrusy.
Ethiopia Sidamo: a specialty coffee from Ethiopia, Sidamo, grown at 1800–2000 m, natural processed. Tasting notes: Flowers, Orange, Sugar cane.
